Tony Roma’s Baked Potato Soup

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 30 mins
  • Servings: 6-8
  • About This Recipe

    “A very good copycat recipe. You can sub vegetable stock for the chicken, and imitation bacon bits for the real ones for a vegetarian dish. Prep time includes baking the spuds.”

    Ingredients

  • 2mediumbaked potatoes
  • 3teaspoonsbutter
  • 1cupdiced white onion
  • 2teaspoonsflour
  • 4cupschicken stock
  • 2cupswater
  • 1/4 cupcornstarch
  • 1 1/2 cupsinstant mashed potatoes
  • 1teaspoonsalt
  • 3/4 teaspoonpepper
  • 1/2 teaspoonbasil
  • 1/8 teaspoonthyme
  • 1cuphalf-and-half
  • Garnish

  • 1/2 cupshredded cheddar cheese
  • 1/4 cupcrumbled cooked bacon
  • 2green onions, chopped
  • Directions

  • Melt butter in a large saucepan and sauté onion until light brown.
  • Add the flour to the onions and stir to make a roux.
  • Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Cut potatoes in half lengthwise and scoop out.
  • Discard skins.
  • Chop potato flesh into 1/2 inch chunks.
  • Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
  • Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.
  • Reviews

  • “Oh my goodness, Diana, this was sooooo good. I think this is better than Tomy Roma’s. My husband and I really loved this rich, creamy, full of potatoes comforting soup. I used probably 1/2 c. chopped bacon as garnish. Thanks for posting this.”

  • “I thought this was really good.It was definitely quick and easy.I nuked the potatoes in the microwave because I was short on time and I didn’t have chicken stock so I used chicken broth from a can.It made a great fast dinner that my kids gobbled down.Thanks”

  • “I made this soup for Sunday dinner and boy what a treat! So creamy & satisfying and had a good rich flavor. I also garnished with more bacon and sauteed the potatoes in a few tsp. of bacon drippings for just a few minutes with a touch of garlic before adding the other ingredients. Served this with nice crusty bread. My husband absolutely thought it was the best I have ever made “if people don’t like this then they don’t know what good food is”. Thanks Diana, we will be making a lot this winter.”

  • “This was very good.I didn’t have any half and half so I used milk.My picky kids even asked for more. Thanks for sharing.”

  • “I have been using this recipe for years. It is one of my favorite economical comfort go to meals. I have used fat free half and half with equally good results. (Always looking to shave a few calories). Also, as noted by others, microwave the potatoes to save time. Try it, you’ll like it!”

  • “This is a wonderful soup~a bowl of warm comfort on a cold winters night!
    I followed direction accordingly, I did switch up Vegetable Broth for the Chicken Broth, as that was in stock.
    Please don’t skip the instant mashed potatoes, it really helps to thicken the “foundation” of this soup.
    After all ingredients were added, I then took a manual masher to the potato chunks, and mashed a bit, and left some chunks for a great texture.
    I also added (belive it or not, it was awesome) a 1/2 t liquid smoke to this recipe, gave it a smoky depth that was just a hint of “hmmmm, what is that flavor?!!”
    Another “go to” recipe from you Di, thank you thank you!”

  • “I’m new to the world of Baked Potato soup but not Potato soups in general.This is an excellent soup!I made as directed except for using about 3 cups of mashed potatoes instead of the instant flakes.I guesstimated the the amount assuming that the instant flakes would double in volume.Once the potatoes are baked this is a very fast and easy recipe as well as being totally yummy!Thanks for sharing.”

  • “This was my first attempt on making this. I love this recipe! My entire family enjoyed this with me as well. Thanks for sharing!”

  • “I have cooked this several times and it is great!I add two strips of bacon cut into pieces and cooked it with the onion.Adds a special something!”

  • “very good potato soup. I have had the recipe for years. You do not need to add the cream as if you forget to add you will not notice you missed putting in recipe, though it may make it creamier to the tongue I think it may be a comfort thing.”

  • “Kids loved it! This makes a nice, thick kid friendly soup. I think it’s better than Tony Roma’s (probably because it’s fresher).I used less salt than listed and left the skins on the potatoes, which I had microwaved instead of baking in the oven.”

  • “This is my favorite Potato soup recipe. It is so easy to make and tastes very close to the resturants.”

  • “I veganized this recipe as suggested in the intro by using earthbalance butter, veggie stock, and soymilk for the half-and-half. I also did not include the cornstarch, instant potatoes, or extra water as other reviewers had mentioned.I did not add garnish, instead added imitation bacon bits right in the soup, and it gave it a nice flavor.Easy to make and a good way to use up my extra baked potatoes.Thank you.”

  • “This is without a doubt the best potato soup to ever grace your lips!!Try it!You can also boil the potatoes…and it works fine too.Yummo!!”

  • “Easy recipe to follow.Omitted the corn starch and instant mashed potatoes, as I didn’t see the need since I had plenty of real potatoes which thickened it up quite a bit.Also added 2 tsp of bacon grease since I had it handy. Served it alongside a BLT and the entire family loved it.”

  • “Great recipe!I added two tablespoons of bacon grease to the butter to increase the burning temp of the butter and made extra roux so I didn’t have to add the cornstarch. Got extra flavor from that.Also instead of salt I added about 5 pieces of crumbled bacon to the soup and real mashed potatoes instead of the instant ones. Don’t forget sour cream for the garnish!”

  • “I don’t know Tony Roma, but this soup is excellent.My daughter had some work done on her braces, and her mouth was sore, but she was hungry.I made this for her, but the family loved it (except potato hater boy 🙁 ) I omitted the thyme simply because I had none.And I did omit the cornstarch, too.It just didn’t need it.I used skim milk for the half and half, and this still was creamy and yummy.Thanks Dib’s!!!”

  • “I rated thiss a 4 because I did make a couple of changes. I thought it also needed to be a bit creamier so I substituted whole cream in place of the half and half and also added sour cream as a garnish. Family really enjoyed it, it was very fast and easy.”

  • “I served this for dinner one night with grilled ham and cheese sandwiches. It was pretty good. I cooked bacon bits before hand and used the drippings to saute my onions. I also made the roux in a separate pan with butter, since I find it difficult to achieve a smooth result with onions.”

  • “I rated this a four as everyone liked it and there were no left overs, but it just wasn’t rich and potatoey enough for me. The amount of water seems too much. Next time I believe I would use milk, or half and half and milk in place of the water to richen it up.”

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